A fragrant, hearty, and incredibly delicious zucchini pie. Crispy dough with thyme, sour cream, and cheese, thinly sliced zucchini creates a very harmonious combination.
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Breakfast |
| Servings (Default: 8) |
Ingredients
Ingredients- flour – 250 g
- small zucchini – 2 pcs.
- salt to taste
- cream with a fat content of 22% – 150 ml
- butter – 150 g + 1 tbsp
- egg (yolk) – 1 pc.
- egg – 3 pcs.
- grated cheddar cheese – 80 g
- thyme
Print Recipe
Pin Recipe Instructions
- Cut 150 g of cold butter into cubes, rub with flour and a pinch of salt. Add yolk, 2 tbsp ice water, knead the dough. Roll into a ball, cover, and refrigerate for 20 minutes. Roll out the dough into a circle, cover it with a form and make punctures on the surface with a fork. Cover with parchment, add beans, and place in an oven preheated to 180 ° C for 8 minutes.
- Pour a mixture of eggs, cream, cheese, salt, and pepper into the cake. Return to the oven and bake for 20-25 minutes.
- Peel the zucchini, cut into thin circles and fry in 1 tbsp butter on both sides, 4–5 min. Salt put on a quiche.
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